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Friday, December 17, 2010

While the idea seemed a bit laughable to me at first (really? pig wrapped in pig?), this bacon-wrapped pork tenderloin is an incredibly delicious meal. Pork tenderloin is very low in fat and wrapping it in a few pieces of bacon not only adds a lot of flavor but it also keeps the tenderloin nice and moist. Roasted garlic and herbs add even more flavor to this delicious dish.

As much as Bryant and I like bacon, we're a bit particular about the way it's cooked. We like it crispy...the crispier, the better. I was worried that this dish would end up with soft bacon but it didn't at all -- searing the bacon gives it the crispiness it needs

I highly recommend having an instant read meat thermometer (I use mine ALL the time). My tenderloin was still slightly frozen when I cooked it so I just kept testing it until it reached 150 degrees. After letting it rest about 7 minutes, we had perfectly cooked, slightly pink pork. I only wish that I had doubled the recipe.

-This step can be done ahead of time and roasted garlic stored in the fridge until ready to use: Preheat oven to 300 degrees F. Place garlic in a small ramekin or oven-proof dish with 1 tablespoon olive oil, and wrap in foil. Bake until soft, about 45 minutes. When cool enough to handle, squeeze garlic flesh from head into a small bowl.
-In a small bowl, mix the herbs together. Rub the top each tenderloin with the roasted garlic and season with salt and pepper. Scatter the herb mix over the garlic on the tenderloin. Wrap with 4 strips of bacon (5 if necessary) around the tenderloin and tie bacon in place with kitchen twine.
-Heat oven to 375 degrees F.
Heat oil in a medium skillet (preferably cast iron) over medium-high heat. Sear the tenderloin until golden brown on all sides (for 2-3 minutes per side). If using a cast-iron pan, transfer pan with tenderloin into oven. Otherwise, transfer seared tenderloin to medium roasting pan and place in the oven.
-Cook to medium doneness about 8 to 10 minutes (if using an instant meat thermometer, 145 degrees for more rare and 150 for slightly pink pork). Transfer tenderloins to plate, cover with aluminum foil and let stand 5-10 minutes. Remove twine before carving.